Definition of Terms

2021

Hygiene and food sanitation issues at the Port of Tanjung Perak Surabaya are essential issues. At Tanjung Perak Port, Surabaya, there is a place where food management is not feasible. This study aimed to determine the relationship between knowledge with food management hygiene in the Port of Tanjung Perak, Surabaya. The type of research used in this study is an analytic survey with a cross-sectional approach. This study's population was all food handlers in the buffer area, and in the perimeter area of Tanjung Perak Surabaya, there were 216 people. The research sample was taken by random cluster sampling with a sample size of 141 people. The data analysis used is a chi-square analysis. The results showed that almost all (89.4%) knowledge of food handlers was lacking, and the food management area's hygiene was almost entirely (92.9%) not feasible. Experience related to food hygiene management with a significance of 0.001 (<0.05). Knowledge related to hygiene in food manage...

Current Journal of Applied Science and Technology, 2021

Rapid development in Ampang, Selangor area has a impact on the environment. The increase in the number of immigrants from outside with food operators from neighbouring countries demands dynamic and quality food premise management. A total of 145 unregistered food premises were detected to operate without food hygiene monitoring by the Local Council and District Health Department in the study area. The quality of food presented to customers is plays an important role in curbing the spread of epidemics such as food poisoning, diarrhea, leptospirosis, salmonellosis and other foodborne illnesses. The analysis result of Pearson Coleration showed that all the variables between knowledge had a significant relationship with the attitude of the food operator (p <0.05). The findings showed a significant relationship between knowledge and attitude (r = 0.310, p <0.05). The results showed that the presence of unlicensed food premises would damage the scenery 71.9 percent and destroy the...

International Journal of Scientific Research in Science and Technology, 2018

peraturan tentang kebutuhan fasilitas di kapal niaga

Universal Journal of Public Health, 2021

Introduction: Up to 70% of the food-water related illness is related to food services hygiene and safety standard. An important and crucial enforcement operation conducted by this division is the inspection of premises and food sampling. This is of paramount importance as food premise grading is directly related to consumers' health and safety which is in line with the third United Nations Sustainable Developmental Goal of good health and wellbeing. Aim: This study aims to identify the components and factors that are commonly related with food premises that do not obtain an "A" grading. Methodology: A cross-sectional study was conducted in 2017 among 315 food premises in Kota Kinabalu, Sabah that were under the jurisdiction of The Kota Kinabalu City Hall. Data from the food premise inspection forms were reviewed and analysed via multivariate analysis. Results: Premises that were non-compliant with health checks on all food handlers (OR 36.72, 95% CI 10.00-135.44), poor condition of the toilets (OR 6.96, 95% CL 2.35-20.63), ineffective fly control (OR 10.35, 95% CI 1.91-56.02), no availability of garbage cans (OR 3.01, 95% CI 1.01-9.01) and no separate storage for food items and chemical (OR 3.11, 95% 1.06-9.07) were significantly associated with not obtaining "A" grading. Conclusion: More focus and attention need to be paid to these factors not only for premises to attain "A" grading but also to improve the safety and hygiene of food that is consumed by the public.

The Journal of Microbiology, Biotechnology and Food Sciences, 2012

The general food legislation is a key element in creating systems for food safety and food. Its observance, particularly the general hygiene requirements, a prerequisite for the introduction of the HACCP system, and thus the overall safety of food preparation. The level of hygiene in catering premises reflects the responsibility of their management to food safety and also demonstrates the willingness of management to gain the favor of customers. In providing common food services and catering services to the public is always a danger of contagion that can spread the food, but also finished products. To avoid this possibility, it is necessary to apply the rules of hygiene. Establishments which provide catering services must meet the requirements to ensure the health of boarders. The common food services are very strict controled and is our aim to provide pointers on how to minimize risk and liability. Very dangerous is also bacterial transfer rates between hands and other common surfa...

OBJECTIVES: To assess the knowledge of hand washing and food handling practices of the street food vendors. STUDY DESIGN: Community based cross-sectional study conducted in Agartala municipal area. METHODS: Structured interview schedule was administered to 234 street food vendors selected by probability proportionate to size sampling technique during 1st July to 31st August 2011. Microsoft Excel and Epi-info version-6 were used for data entry and analysis and p ≤ 0.05 was considered significant. RESULTS: One hundred and seventeen vendors (50%) were aged between 30 – 40 years and 98.29% were males. Forty eight (20.5%) vendors were illiterate and 40.2% vendors were from rural areas. One hundred and five vendors (44.9%) with primary and 78 (32.1%) with secondary level education knew that unclean hands and dishes can transmit diseases while serving roadside foods. 58.3%, 61.9%, and 69.23% of the vendors were illiterate, primary and secondary educated respectively. Majority of them were not using soap for washing hands. 87.5%, 58.09%, 74.3% and 50% of the illiterate, primary educated, secondary educated, and senior secondary educated vendors did not use detergent for washing dishes before and after each serving. One hundred and sixty five (70.5%) vendors stored unsold food for the next day, while 29.1% of the vendors discarded the left-over food. CONCLUSIONS: Basic food safety knowledge and practice of hygiene and sanitation by the street food vendors was found to be inadequate. Issuing of food license to them should be subjected to fulfillment the above conditions or they should be trained regarding safe food handling.